After visiting Costa Rica and enjoying their delicious dishes of Arroz con Camarones and Arroz con Pollo, I decided to search our fantastic web for these kind of recipes.

My mom was here visiting us, so I used her culinary expertise to help me choose the best Arroz con Camarones recipe.

This one is from a book called Mi Cocina by a Venezuelan author called Armando Scannone. It is delicious and at the same time fairly easy and quick to make. I did make a few adjustments (less salt and more garlic, frozen shrimp instead of fresh). Next time I’ll use the fresh shrimp to see if it makes any difference.

Regardless, this dish has since been served at many of our family get-togethers and has become a requirement at potlucks! Plus, for those who have a thing about recipes that call for only one pot, this is perfect!

Ingredients

1 lb. of shrimp, fresh or frozen [I use the peeled and cleaned frozen shrimp from Sam’s Club]

1½ cups of uncooked rice

4 cloves of garlic, chopped

1 cup of onions, chopped

1/2 cup of tomatoes, chopped

1/2 cup of red pepper, chopped

1/3 cup of carrots, chopped

2½ cups of water

1/3 cup of oil [vegetable or canola]

1/2 cup of frozen green peas [optional]

1 tbsp of fresh parsley, chopped OR 1 tsp of dried parsley flakes

1/2 tsp turmeric [**key ingredient**]

2¾ tsp of salt

1 tsp of pepper

Directions

If you use fresh shrimp, peel and clean it first, rinsing with water and lime. [If using frozen shrimp, skip this step].

In a large pot, heat the oil and then add the turmeric. Next, add the onions and garlic, cooking them until they are tender. Immediately add the chopped tomatoes, red pepper, and carrots. Sauté for 10 minutes.

Next, add the shrimp, salt, and pepper. Cook for 10 more minutes.

Add the rice, water, and parsley, bringing it to a boil. When the level of the liquid is just below that of the rice, lower the heat to a simmer. Cover this and let it cook for 25 minutes, checking to make sure it doesn’t burn.